Update: This recipe has been updated to increase the amount of oat flour and decrease the maple syrup. You may find you need slightly more or less flour, depending on the almond butter you use.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Servings: 25
Ingredients
2largevery ripe bananas
1/4cupmelted coconut oil
1/2cuppure maple syrup
1/2cupalmond butter
2teaspoonspure vanilla extract
1 3/4cupsoat flourplus a little more, if needed*
1teaspoonbaking soda
¼teaspoonground cinnamon
1teaspoonfine grain sea salt
2cupsold fashioned rolled oats
1cupchocolate chipsor chunks, or a mix**
Instructions
Preheat oven to 350F. Line two sheet pans with parchment paper. Set aside.
In a large mixing bowl mash the bananas. Whisk in the melted coconut oil, maple syrup, almond butter, and vanilla extract until the mixture is smooth and emulsified. To the wet ingredients, add the oat flour, baking soda, cinnamon, and salt. Stir vigorously to mix the ingredients really well. Fold in the rolled oats and chocolate chips.
Use a 1 ¾ -inch ice cream scooper to form dough into balls, and place on prepared baking sheets about 1 1/2" apart. Flatten cookies slightly with a damp hand. Bake 13-15 minutes or until cookies begin to brown and tops look dry. Do not overbake.
Cool a few minutes and then transfer to wire rack to cool completely.
Store cookies at room temperature in a lidded container for up to a week. The cookies are even better and softer the next day.
Notes
*The brand of almond butter can make a difference in the batter. If it seems too soft and not holding together, add 1/4 cup more flour or even more as needed.**For even more deliciousness, I like to use a mix of bitter-sweet chocolate chunks and semi-sweet chips. Use whatever you have on hand - it all works.